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Stuffed Sweet Potatoes
Stumped for healthy dinner ideas? Make stuffed sweet
potatoes! These 4 stuffed sweet potato recipes are all easy,
cozy, delicious, and fun!
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For so many years, I didn’t think I liked sweet
potatoes. It turns out, I LOVE sweet potatoes and I
don’t like marshmallows (which is how they were
always served to me growing up). These days, stuffed
sweet potatoes are one of my go-to dinner solutions,
especially for chilly nights when I’d rather stay inside
than head out to dinner. They’re cozy, filling, and easy
to make. Plus, the sweet potato acts as a canvas for
whatever you’re craving. In the mood for Mexican?
Stuff yours with black beans and cumin-spiced
cabbage. Craving Greek food? Fill it with quinoa
tabbouleh!
I’m sharing my 4 favorite fillings for stuffed sweet
potatoes below. Each stuffed sweet potato recipe is
simple and full of flavor. This post is in partnership
with Wolf as part of their Reclaim the Kitchen
Initiative. The goal with Reclaim the Kitchen is just
how it sounds – we’re trying to inspire people through
practical meal ideas and tips to get in the kitchen and
spend quality time with family (or in our case, a loved
one and the dogs!) preparing and enjoying a meal
together. It’s fun to chit chat about your day while
cooking and eating simple, delicious food. Side note:
sweet potatoes (not the fillings) are a healthy treat for
dogs too.
Whether one of these sparks an idea for an easy
dinner tonight or motivates you to plan a potato party
– I hope you’re inspired to get cozy in your kitchen
this week!
How to Make Stuffed Sweet Potatoes
The first step in making stuffed sweet potatoes is
baking the potatoes. Here’s how I do it:
1. Preheat the oven to 425°F and line a baking sheet
with parchment paper or foil.
2. Use a fork to poke holes into the sweet potatoes, set
them on the baking sheet
3. Roast for 40 to 50 minutes, or until puffed up and
soft inside when pierced with a fork.
Unlike regular baked potatoes, you don’t need to wrap
sweet potatoes in foil. Baking them without foil
creates a a delicious puffed up skin and allows the
baked sweet potato to caramelize around the edges,
which gives it more flavor.
How long to bake sweet potatoes depends on the size
of your potato, so check them around 40 to 50
minutes. When you can easily pierce them with a fork,
they’re done.
You can do this step ahead of time, as baked sweet
potatoes will keep in the fridge for up to 3 days. Then,
all you have to do is assemble your filling and stuff
your potatoes when it’s time to eat!
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My 4 Favorite Fillings for Stuffed Sweet Potatoes
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1. Greek-ish Stuffed Sweet Potatoes
This sweet potato is Jack’s favorite of the bunch
(we’ve eaten a LOT of stuffed sweet potatoes this
Open
week). My inspiration for this one is (loosely) a Greek
salad. I made a tangy herbed quinoa salad with red
onion, dill, and lemon, and I finish it with a dollop
of tzatziki sauce.
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2. Sweet Potato Burrito
This is the recipe for stuffed sweet potatoes that I
make the most often. Mix black beans with chili
powder, shredded cabbage, olive oil, and lime juice.
Top it with a scoop of salsa and what I like to call
“quick guac,” which is the fastest guacamole you can
make – just use the back of a fork to mash the
avocado with a bit of lime and salt. Top it on the
potato and dig in!
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3. Curry Spiced Stuffed Sweet Potatoes
While your sweet potatoes are baking, roast the
chickpeas for this recipe. I like to roast a whole can,
because even though we won’t use that many in the
stuffed sweet potatoes, they make a great snack for
later. You can also use fresh chickpeas, as long as
they’re pre-cooked. This recipe has a yogurt sauce
that’s similar to the one in recipe #1, but instead of
herbs, stir in turmeric.
4. Fall Harvest Salad Stuffed Sweet Potatoes
One of my favorite fall salads is a shaved Brussels
sprout salad with radishes, apples, cranberries, feta,
and a really bright apple cider vinaigrette. Here, I
took that salad and stuffed it into a potato. Keep this
one in mind next month when you’re trying to use up
T-giving leftovers!
Ok, that’s it! If you have favorite stuffed sweet potato
filling, please share it in the comments!
If you love these stuffed sweet potatoes….
Try these sweet potato fries, sweet potato tacos,
sweet potato noodles, or this sweet potato quinoa
bowl next!
Baked Sweet Potato Recipe
5.0 from 31 reviews
Cook time Total time
40 mins 40 mins
A basic baked potato recipe. Choose
1 of 4 filling options to make quick,
easy, vegetarian, stuffed sweet
potatoes.
Print
Author: Jeanine Donofrio
Serves: 2 to 8
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Ingredients
2 to 8 sweet potatoes (each variation will stuff
2 potatoes)
Filling: choose from the four recipes below
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Instructions
1. Preheat the oven to 425°F and place a piece of
foil on a baking sheet. Use a fork to poke holes
into the sweet potatoes, set them on the
baking sheet, and roast for 40 to 50 minutes,
or until puffed up and soft inside when
pierced with a fork.
Greek-ish Stuffed Sweet Potatoes
5.0 from 31 reviews
A light Greek-inspired quinoa salad
packs stuffed sweet potatoes with
protein and bright lemon flavor.
Author: Jeanine Donofrio
Serves: filling for 2 sweet potatoes
Print
Ingredients
½ cup cooked quinoa
½ cup finely chopped spinach
2 tablespoons crumbled feta
2 tablespoons chopped red onion
½ teaspoon extra-virgin olive oil, more to
taste
1 teaspoon fresh lemon juice
¼ clove minced fresh garlic
¼ teaspoon sea salt
Freshly ground black pepper, to taste
dollops of Tzatziki Sauce
Instructions
1. Make the filling: In a medium-small bowl, mix
together the quinoa, spinach, feta, red onion,
olive oil, lemon juice, garlic, salt, and pepper.
Adjust seasonings to taste. (I like to slightly
over-season my filling so that it’s flavorful
amongst the whole potato.) Chill until ready
to use.
2. Remove the sweet potatoes from the oven and
let cool slightly. Slice a wedge lengthwise in
each potato and remove to make space for the
filling. Add the filling and top with scoops of
tzatziki.
Sweet Potato Burrito
5.0 from 31 reviews
This Mexican-inspired salad makes a
perfect filling for stuffed sweet
potatoes. One of my go-to weeknight
dinners. Vegan.
Author: Jeanine Donofrio
Serves: filling for 2 sweet potatoes
Ingredients Print
1 cup shredded red cabbage
½ cup cooked black beans
a few slices of serrano or jalapeño pepper
1 tablespoon toasted pepitas
½ teaspoon extra-virgin olive oil
1 teaspoon fresh lime juice
¼ teaspoon chili powder
¼ teaspoon sea salt
¼ cup salsa, for serving
quick guac:
1 small avocado
2 teaspoons fresh lime juice, or to taste
¼ teaspoon sea salt, or to taste
Instructions
1. Make the filling: In a medium-small bowl, mix
together the cabbage, black beans, serrano,
pepitas, olive oil, lime juice, chili powder, and
salt. Adjust seasonings to taste. (I like to
slightly overseason my filling so that it’s
flavorful amongst the whole potato.) Chill
until ready to use.
2. Just before serving, make the guac: Use the
back of a fork to mash together the avocado,
lime juice, and salt.
3. Remove the sweet potatoes from the oven and
let cool slightly. Slice a wedge lengthwise in
each potato and remove to make space for the
filling. Add the filling and top with the guac.
Serve with the salsa on the side.
Curry Spiced Stuffed Sweet Potatoes
5.0 from 31 reviews
This yummy curry-spiced filling
makes the coziest healthy dinner
inside of a baked sweet potato!
Author: Jeanine Donofrio
Serves: filling for 2 sweet potatoes
Ingredients
Print
1½ cups cooked chickpeas,
drained and rinsed (makes extra)
extra-virgin olive oil, for drizzling
sea salt and freshly ground black pepper
½ teaspoon curry powder
4 large kale leaves
¼ cup chopped cilantro
turmeric-yogurt sauce
3.5 ounces Greek yogurt
1 teaspoon fresh lemon juice
½ teaspoon extra-virgin olive oil
½ clove minced garlic
¼ teaspoon turmeric or curry powder
¼ teaspoon sea salt
Instructions
1. Make the filling: While the sweet potatoes
bake, spread the chickpeas on a separate
baking sheet, drizzle them with olive oil and
pinches of salt and pepper, and roast for 25
minutes or until golden brown and crispy
around the edges. Remove the chickpeas from
the oven and while they are still hot, toss them
with the curry powder. Set aside until ready to
use.
2. Make the sauce: In a small bowl, combine the
yogurt, lemon juice, olive oil, garlic, turmeric,308
and salt. Chill until ready to use.
3. Just before the sweet potatoes are done, place
the kale leaves into the oven on the same
baking sheet and cook for 2 to 3 minutes, or
